Well you are taking too long to answer, so …. that’s what I did and I am not sorry.

I have to be honest though, I was a bit hesitant at first to add that chocolate layer, because after all I am here to satisfy YOU!

YOU are the one who is going to make this recipe or not, but I just could not deny the insatiable chocoholic in me!

I am really glad I listened to my inner knowing about this cake combination because let me tell you, this cake is on point!

And I thank you for the trust you have put in me to create and test and develop flavors so you don’t have to go to all the trouble with your time and money to figure out what works!

I do all that for you! (You’re welcome, it is my pleasure!)

But I do understand if you are not a severe chocolate addict like me, it would be totally fine to go classic coconut cake here; by simply forgoing the fudge recipe and making the entire cake buttercream filled similar to my original Raffaello Cake from last year.

As you will see in the video I did add some orange zest, and the juice of the orange into my buttercream recipe and Whoa! Was that an unbelievable idea!

One of my favorite treats from my younger years was the chocolate orange. It was a chocolate shaped like an orange and tasted that way too!

So this coconut cake with orange scented buttercream and a thin layer of chocolate throughout is just about the greatest thing ever!

I think you will agree so check out how to make all the recipes to get to this final amazing coconut layer cake!

Sift the flour with the egg replacer, salt, baking soda and baking powder.

Combine the coconut milk with the coconut yogurt and all the extracts

Cream the vegan butter with the sugar until light and fluffy approximately 3 minutes then add the coconut oil. *It's ok if your oil is melted and liquid I have done it both ways with fine results

Mix well, then add ⅓ of the sifted dry ingredients while mixing on low speed just until it is combined then add half of the milk mixture.

Add another ⅓ of the dry ingredients, the remaining milk mixture and then the last of the dry ingredients.

Add the shredded coconut then mix on medium speed for about 10 seconds to develop the batter

Portion into the greased and parchment lined pans and bake in a preheated 350°F oven for approximately 25-30minutes or until they are springy to the touch when you gently press the centers or a toothpick inserted comes out with moist crumbs.

Cool in the pan until you can touch the pan easily without burning yourself and then tun out onto a cooling rack to cool completely.

Meanwhile prepare the buttercream as per the instructions on that post and the optional fudge filling.

You will only need about ¼ recipe of the fudge filling for this cake, but I always prepare an entire batch because you can never have too much fudge icing! It does refrigerate for up to 1 month and freezes for several months. Be careful with your math is you do decide to divide the recipe into ¼

Notes

As I mentioned in the video I am using unsweetened shredded coconut for this recipe, but if you cannot get that you may want to take out about 2 tablespoons of the sugar from the recipe to compensate for the added sugar in the sweetened flake coconut

This cake can stay at room temperature for up to 2 or3 days, refrigerate for longer up to 1 week wrapped well to prevent drying.

Reader Interactions

Comments

Have you tried the neat egg before? When I bought it from Target it made one of your recipes taste like pure garbanzo beans. It honestly made the cake inedible. I’ll try the other options instead. I hope to make this cake this weekend. Wish me luck!

Really? yes I have tried (I can’t remember in what though LOL) but I did not find it offensive. I did not opt for flax here, because this is already a high fat cake, with the vegan butter, oil, coconut milk, that I find flax “egg” to be heavy in a higher fat cake, flax is just more fat.

Hi Cassia, I’m sorry to hear this, Deborah has been great about getting back to people who join the page. Since it is not available in nationwide stores yet (there is some legal processes that have to still happen like getting barcodes etc…) Deborah has been shipping it direct to people who contact her. I will let her know to check again and also give her your email. But meanwhile you can use another egg replacer as I mentioned in the blog post here (I named specifically Bob’s Red Mill or The Neat Egg as good alternatives and even flax “egg” will be acceptable but not my first choice)

I have been using your recipes but we are not vegan would you be offended if I asked for none vegan alternatives to beprinted?
Butter is easy but 2 spoons of plant based egg replacer equals how many eggs?
Shame if we can never again use your recipes.

Hi Elizabeth thanks for using my recipes. While I will not be adding in the non vegan recipes to the blog, it is pretty simple for those who are not willing to try the vegan recipes and wish to convert them back again, Vegan Cream Cheese= cow cream cheese, vegan butter= cow butter, milk alternative = milk.. the egg replacer listed here is for 2 eggs
I do explain that question here in my Q & A if you are interested skip to 26minutes in the video
I do love it when non vegans stay for my recipes though, after all we are sharing ideas as well as recipes and perhaps you would want ot give a vegan recipe a go sometime, OR you just never know if someone you bake for in the future may have an egg or dairy allergy. So it’s good to keep an open mind.

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